In French cooking, what is "sous-vide"?

Sous-vide is a French term that translates to "under vacuum." This cooking method involves sealing food in a vacuum-sealed bag and then cooking it at a precise, low temperature in a water bath for an extended period. This technique allows for even cooking throughout the food while retaining moisture and flavor, resulting in tender and perfectly cooked dishes. The temperature control is crucial because it ensures that the food is cooked thoroughly without the risk of overcooking, which can occur with traditional methods. It’s widely used in both restaurant kitchens and home cooking for its ability to enhance the overall texture and taste of a dish.

The other options represent different cooking techniques: grilling involves cooking over direct heat, baking pertains to the preparation of pastries and bread through dry heat, and frying typically refers to cooking food in hot oil. These methods differ significantly from sous-vide in both approach and outcomes.